When I visited, that philosophy was visible in the simplest way: a mountain of ground mushroom compost alive with worms, insects, and pollinators, a living ecosystem with nothing artificial pushing it along. Sixteen acres stretch from the farmhouse down to the river. A geodesic dome keeps beets, kale, Swiss chard, and herbs growing year-round. Lemon trees thrive there too, over a hundred lemons last year, along with figs and even bananas.

At Vegan Wines, the belief is that food should not only nourish the body but also respect the earth. That’s why the Summer Soul Dinners